Jalapeno Cornbread

cornbread

  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup yellow cornmeal (stone ground)
  • 1 3/4 cup buttermilk
  • 2 eggs, slightly beaten
  • 1/4 cup sliced jalapenos
  • 1/4 cup sharp cheddar cheese
  • 1/3 cup cooking oil

Preheat oven to 425 degrees F.

In a medium bowl, combine flour, baking soda, baking powder, salt, and cornmeal. Mix well. In a separate bowl combine buttermilk and eggs. Mix dry ingredients into wet until you get a viscous batter. Well, not viscous, but certainly thick.

Heat cast iron skillet on stovetop and add oil. Heat on high.

Fold in jalapenos and cheese into batter. When oil in skillet starts to smoke pour immediately into cast iron fry pan with and place in oven for about 30 minutes until brown and crust has just begun to leave the sides of the skillet.

Remove from cornbread from oven and allow to cool for five minutes before slicing.

Serves 8

*thanks to Tara for taking the pic. This is the first time that Accidental Hedonist was produced away from the Hedonist kitchen.


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